Name: Red Rice with Spinach and Dried Cherries
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1 1/2 cups red rice; Kosher salt; 2 tablespoons extra-virgin olive oil; 1 large white onion, halved and thinly sliced; Pinch of sugar; Freshly ground pepper; 1 1/2 teaspoons grated peeled ginger; 1/2 cup dried cherries; 1 10-ounce package baby spinach; Juice of 1 orange

Directions

Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.

Photograph by Linda Pug

Courtesy of Food Network Magazine

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